Try this Fish & Chips Anglaise recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from Chef John Jarsky
1) Tartar Sauce: In a small bowl combine all of the ingredients, adding salt and white pepper to taste. Cover and refrigerate until ready to use, up to 1 day ahead.
2) Fish and Sauce: Fill a heavy-duty 6-quart pot about 1/3 full of oil. Heat the oil over medium heat until it reads 260 degrees on a deep fat thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260 degrees and repeat with the remaining potatoes.
3) Put a small rimmed baking sheet in the center of the oven and heat the oven to 250 degrees.
4) In a medium bowl, combine the flour, baking powder, 1 tsp. salt and the beer. It will have the consistency of pancake batter. Put the battery in the refrigerator and use within 20 minutes.
5) Raise the temperature of the oil to 325 degrees over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden brown, 7-8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325 degrees and repeat with the remaining fillets.
6) Raise the temperature of the oil to 375 degrees over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375 degrees and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do not serve everything within about 10 minutes of frying.
7) Serve the fish and chips with the tartar sauce, lemon wedges, and malt vinegar.
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Serving Size: 1 Serving (794g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4315 | ||
Calories from Fat: 4169 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 463.2g | 618 % | |
Saturated Fat 35.3g | 177 % | |
Monounsaturated Fat 283.5g | ||
Polyunsanturated Fat 126.2g | ||
Cholesterol 15.8mg | 5 % | |
Sodium 483mg | 17 % | |
Potassium 1033.1mg | 27 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 45.1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4315
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